Directions

Mix garlic, thyme, mint, grated red onion and yoghurt together in a large bowl. Coat lamb in yoghurt mix, cover with cling wrap and marinate overnight

Toss red peppers, onions, potatoes and garlic in a large bowl with 150ml olive oil. Season with salt, pepper and paprika and place on a hot barbecue plate. Cook until vegetables are tender, turning frequently and adjusting heat as required to prevent vegetables from burning.

Season lamb with a little salt and pepper, drizzle with remaining olive oil and cook on a hot barbecue grill or plate for 5-7 minutes before turning and cooking for a further 3 minutes until medium-rare to medium. Remove from heat and allow to rest.

Carve lamb and serve with charred vegetables and a generous drizzle of pomegranate molasses.

flossiedo4

added 1366 days ago

This is a wonderful recipe although I had to adapt it to suit location and clients as I am living here back in the UK with my Kiwi husband currently. I planned to cook it with adaptations for a group of 12 senior citizens in our village in Surrey but the English weather had other ideas! We had been experiencing excellent weather for about ten days but yesterday, the day of the lunch, we had rain, heavy at times and even hail and I was unable to use the barbecue. The previous day when I bought the lamb I was aware that this might well be the case so instead had the butcher bone the lamb and slice it and then marinated it overnight in the yoghurt mixture and then cooked it at about 350 F / 170 C in a fan oven in a large deep roasting dish covered with foil to keep it moist. The accompanying vegetables were roasted in a normal oven but I had to omit the paprika and pomegranate molasses as the average age of the pensioners in the South Nutfield lunch club is high! For them I thought this might have been a bridge too far. <br>The group all really enjoyed it as it was moist and tender and did not prove a problem for elderly teeth and gums. They loved the subtle mix of flavours and were amazed that it was cooked in yogurt when I told them how it had been cooked. The yoghurt really tenderised the meat and just disappeared leaving a thin gravy which I served with it. <br>I'm guessing that the inspiration for this could be Cretan or Greek or Middle Eastern cookery. We have eaten similar food in Crete and Turkey on holidays and it has been simple and easy to prepare as this was and like this used fresh produce. This is something I will definitely cook again and hopefully soon on the barbecue in the garden for family and friends. The next time I will definitely add the smoked paprika and the pomegranate molasses.The ladies who help run the club will all be signing up once word gets round about this web site. We have been here in South Nutfield for 9 years now and I am trying to get the food served in the lunch club to be a bit more adventurous as many of our clients have travelled in the past and the food can bring back happy memories of former holidays in the Mediterranean in particular. Older people can surprise you and be more adaptable than one might think. They love the lunch club which has been running for a long time now. <br>The club is registered as a charity and there are about 15 lunches spread throughout the year The pensioners number about 60 in total and pay just 2GBP a head for the lunch which is held in each Hostesses home. The Hostess provides nibbles, pre dinner drinks and cooks the main meal while her three helpers provide a home cooked pudding which they bring along to the meal and they provide lifts to the venue which the hostess arranges with the helpers for those clients unable to get there under their own steam. It gives our elderly a chance to get out and meet other people in a similar situation and they look forward to it. While the pensioners are eating in a nicely presented dining room as guests in a private home the hostess and helpers also eat the same meal and also enjoy the chance to meet and eat with our friends in a conservatory or kitchen within earshot once we have served each course. At the end of the meal tea and coffee are provided before the guests leave, some on foot or with the helpers who brought them.<br>We ladies who run the club do it voluntarily and meet once a year to arrange the rough outline of the meals for the following year. This is subject to change as and when required. We are also mostly pensioners but of the younger variety so yesterday I had 8 elderly guests and then the four of us making a round dozen in all.Once a year we normally also run a tea-party for all the pensioners which is held in the summer in the local church hall and entertainment is provided beforehand.This is all free for our clients and is generally well attended. This year we are going one better as it happens to be our anniversary of when the club was founded and the centenary of the start of the First World War in 2014. Expenses are paid annually from the club funds which consist of the small sum the pensioners pay and any grants we can pick up elsewhere so it is all self funding but does rely heavily on the organising hard work of the President, Secretary and Treasurer together with the hard work and generosity of the helpers and hostesses.<br>Does this happen in New Zealand which we visit regularly to see my mother-in-law and my husband's family? My own father is 91 and lives next door to us and came to the lunch yesterday. He rarely goes out but really enjoys attending the lunches 2 or 3 times a year. With some people in NZ living in very rural areas this could be a good idea if something similar is not in place.

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